Reviewed: May 18, 2012

I have to say I used this fondant a few times and every time I had to replace it and use something different, it is very greasy and falls apart way to easily. It is definitely a nice easy fondant recipe without all the horrible ingredients (glucose, glycerin etc.) And also it tastes great! It is just to greasy and hard to apply.

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Reviewer:

samicakes

Reviewed: May 14, 2012

It is smooth and easy to make. It even tastes better than all the other fondants combined. First time using it this way. Love it!

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3 users found this review helpful

Reviewer:

sweetserenade

Home Town: Solvang, California, USA

Reviewed: May 11, 2012

This was so easy, and unlike many other fondant recipes it did not require any chill time. I got so many compliments on how delicious it was! It cuts easily and takes gel food color really well. This is my new go-to recipe for fondant!

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Reviewer:

nwoods83

Reviewed: May 9, 2012

For those who get cracks, use some shortening on your fingers to smooth them out and perfect!

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3 users found this review helpful

Reviewer:

cuddlestt

Cooking Level: Expert

Reviewed: May 2, 2012

this is a fantasitic recipe. so easy to work with and tastes great! i recently used for my kids birthday cakes and got tons of complements. definitely a keeper!

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2 users found this review helpful

Reviewer:

momof4

Reviewed: Apr. 26, 2012

Super easy esp for 1st timers. I will use this time and time again. I can't believe how easy it is I thought it would be alot harder!

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Reviewer:

Areya

Reviewed: Apr. 21, 2012

Very easy to make and work with. It turned out a little oily and soft which made it hard to roll out and shape, but for what I did that was fine.

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Reviewer:

McHoffa

Reviewed: Apr. 19, 2012

If ya'll said it didn't turn out it' cuz you didn't put it in the fridge. It was super soft until I put it in the fridge...turned out perfect!!!!!!

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5 users found this review helpful

Reviewer:

c.huling

Reviewed: Apr. 16, 2012

Fondant should be "gummy" and you should be able to stretch it. I achieved this in the past with marshmallow fondant that I've made. This fondant is not "gummy" or stretchy. It was difficult to work with and very greasy. I use the Cricut Cake machine for my decorations. There is no way this fondant would have worked in that machine. It cracked easily and was not at all the texture of the marshmallow fondant I've made in the past. The only positive thing is, the kneading time was 1/10th what it is to make the marshmallow fondant. So, if you want a fondant that's easy to make, but hard to decorate with, this is a great recipe for that!

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3 users found this review helpful

Reviewer:

Angie

Reviewed: Apr. 14, 2012

The first time I made this I used my standing mixer and it came out very greasy and hard to work with. I second time I made it I mixed it 90 % by hand before using the standing mixer and the texture was much better. I also reduced the corn syrup by about two tablespoons, and it worked about great!

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